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Seaweed and microalgae as alternative sources of protein

Name: Seaweed and microalgae as alternative sources of protein
SKU: 9781786766205
Price: 140.00 GBP
Availability: InStock

Code: 9781786766205

Publication Date: 14/09/2021
Extent: 344 pages
Series No: 107

Edited by: Professor Xin Gen Lei, Cornell University, USA

Description

As the global demand for meat increases due to population and economic growth, more pressure has been placed on the animal feed sector to support sustainable livestock production, whilst also ensuring the nutritional value and palatability of feed. With traditional sources of protein, including oilseeds and distiller grains, considered as major contributors to climate change, there is growing interest in establishing alternative, more ‘climate-smart’ sources of protein, such as seaweed and other forms of microalgae that can supplement livestock diets.

Seaweed and microalgae as alternative sources of protein summarises current advances in utilising macroalgae and microalgae as alternative sources of proteins. The collection reviews processes of protein formation in macroalgae and microalgae, macroalgae farming and processing as well as microalgae bioprocessing. Chapters also discuss the practical application of seaweed as an alternative protein source in ruminant, pig, poultry and fish diets.

Key Features

Summarises current advances in the use of seaweed and microalgae as alternative sources of protein primarily in the livestock sector
Provides an authoritative assessment on the need for alternative protein/energy sources in the agricultural market
Highlights the adaptability of seaweed/macroalgae for use across different diets (e.g. human, ruminant, swine, poultry, marine)

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Table of Contents

Part 1 Types of macroalgae and microalgae
1.Seaweed as a potential protein supplement in animal feeds: Sung Woo Kim, North Carolina State University, USA;
2.Solar energy conversion, oxygen evolution and carbon assimilation in cyanobacteria and eukaryotic microalgae: Gaozhong Shen, The Pennsylvania State University, USA;
3.Extraction of proteins and other functional components from red seaweed (Rhodophyta): Charlotte Jacobsen, National Food Institute - Technical University of Denmark, Denmark; Alireza Naseri, LACTOSAN A/S, Denmark; and Susan Løvstad Holdt, National Food Institute - Technical University of Denmark, Denmark;

Part 2 Cultivation and processing
4.Developments in commercial scale farming of microalgae and seaweeds: Sarah E. Loftus and Zackary I. Johnson, Duke University, USA;
5.Developments in algal processing: Schonna R. Manning and Reuben D. Gol, University of Texas at Austin, USA;
6.Bioprocessing of microalgal proteins and their applications in the cosmetic, nutraceutical and food industries: Jordan Wilson, Ainnatul A. Ahmad Termizi, Elvis T. Chua and Peer M. Schenk, The University of Queensland, Australia;
7.Environmental impacts of seaweed cultivation: kelp farming and preservation: Jean-Baptiste Thomas, KTH Royal Institute of Technology, Sweden; José Potting, EnviroSpotting, The Netherlands and KTH Royal Institute of Technology, Sweden; and Fredrik Gröndahl, KTH Royal Institute of Technology, Sweden;

Part 3 Applications
8.Nutritional and anti-methanogenic potentials of macroalgae for ruminants: Deepak Pandey, Nord University, Norway; Morteza Mansouryar, University of Copenhagen, Denmark; Margarita Novoa-Garrido, Geir Næss and Viswanath Kiron, Nord University, Norway; Hanne Helene Hansen, University of Copenhagen, Denmark; Mette Olaf Nielsen, Aarhus University, Denmark; and Prabhat Khanal, Nord University, Norway;
9.Developing seaweed/macroalgae as feed for pigs: Marta López-Alonso, Universidade de Santiago de Compostela, Spain; Marco García-Vaquero, University College Dublin, Ireland; and Marta Miranda, Universidade de Santiago de Compostela, Spain;
10.Microalgae: a unique source of poultry feed protein: Sahil Kalia, Andrew D. Magnuson, Guanchen Liu and Xin Gen Lei, Cornell University, USA;
11.Developing macroalgae and microalgae as feed for fish: Mo Peng, Jiangxi Agricultural University, China; Chunxiang Ai, Xiamen University, China; Zhi Luo, Huazhong Agricultural University, China; and Qinghui Ai, Key Laboratory of Mariculture (Ministry of Education of China), Ocean University of China, China;

About the Editor(s)

Dr Xin Gen Lei is Professor of Molecular Nutrition in the Department of Animal Science at Cornell University, USA. Professor Lei has an international reputation for his wide-ranging research in nutrition as well as algal biomass research. Amongst his many achievements, Professor Lei developed a new phytase enzyme that is now used in 46 countries to improve feed phosphorus bioavailability to animals and reduce their phosphorus excretion. He has won a number of awards from The American Society for Nutrition and the American Society of Animal Science. He is Associate Editor of the Journal of Nutrition as well as President of TEMA (Trace Elements in Man and Animals).

What others are saying about this book...

"…this book covers a range of algal phyla, specialised algal bioprocessing and application topics that make it very interesting for a broad audience. Each chapter covers a theme in such a way that can easily be read by a non-specialist but, as the authors incorporate recent published papers, the book will also be interesting for experts...I also recommend the book for entrepreneurs and technical staff working in different algal-based operations." (Journal of Phycology)